Fruit Hand Pies


  • One 14.1-ounce box of two 9-inch ready-to-bake pie crustsat room temperature
  • 1 1/2 cups canned fruit pie filling such as apple, blueberry, or peach (do not use pumpkin pie filling)
  • Nonstick spray
  • 2 tbsp granulated white sugar
  • Unroll one of the pie crusts and Cut it into two 6-inch rounds, using a 6-inch bowl as your guide. Pick these up and set them aside. Gather the dough scraps together, roll out to a similar thickness as the original crust, and cut out a 6-inch round. Repeat with the other pie crust to create six 6-inch rounds.
  • Lay the rounds along your work surface. Spoon 1/4 cup of the canned pie filling on one half of each round and spread the filling out to cover half of the round, leaving a 1/2-inch border at the perimeter. (Make sure the fruit is evenly distributed so no pie has all-jelly filling.) Use a wet finger to moisten the edges of each round. Fold the bare half of each round over the filling, creating six half-moons. Seal the half-moons closed with the tines of a fork. Spray them well on both sides with nonstick spray.
  • Set the machine to "Air Fry". Set the temperature to 350°F and the timer to 15 Minutes (which will be a little more than you need). Press Start.
  • When the machine beeps, indicates "Add Food", or is heated to the proper temperature, lay the half-moons in the basket or on the tray in a single layer. They should have at least 1/4 inch of space around each. Use separate trays or work in batches as necessary.
  • Air-fry undisturbed for 7 Minutes. Sprinkle the half-moons evenly with the sugar. If you’ve used multiple trays, swap them top to bottom now. Ignoring any Turn Food7 more Minutes.
  • Turn Off the machine and use a nonstick-safe spatula (and maybe a fork in the other hand for balance) to transfer each hand pie to a fine-mesh wire rack. Cool for at least 5 Minutes before serving warm or at room temperature.
  • Omit the nonstick spray and brush the hand pies with melted butter before Air-Frying.
  • These hand pies need vanilla ice cream. Consider making an easy no-churn ice cream: Whisk One
  • 14-ounce Can of full-fat sweetened condensed milk, 2 tsp vanilla extract, and 1/8 tsp table salt in a large bowl until smooth. Use an electric mixer at High speed To Beat 2 cups of heavy or whipping cream in a chilled bowl until firm peaks form. Fold the whipped cream into the condensed milk mixture in two batches. Pile this mixture into a freezer-safe tin (like a loaf pan) and cover with plastic wrap. Freeze for at least 6 Hours and up to 2 Days.
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